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This vegan version of tacos al pastor is made with TVP (textured vegetable protein) that is cooked in a spicy lime sauce with guajillo chiles. They are served with homemade tomato salsa.

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Recipe Summary

prep:
30 mins
cook:
42 mins
additional:
5 mins
total:
1 hr 17 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Salsa:
Garnish:

Directions

Instructions Checklist
  • Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.

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  • Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.

  • Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.

  • Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.

  • Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.

  • Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.

Nutrition Facts

579 calories; protein 60.7g; carbohydrates 72.4g; fat 9.1g; sodium 720.2mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0